Chicken Noodle Soup

5 from 43 votes

Homemade Chicken Noodle Soup loaded with vegetables with a delicious broth made from scratch! One pot...one soup! Perfect for any day of the week with the broth AND the soup ready in under 45 minutes. You will love this!

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Soup

Cuisine: American

Keyword: chicken noodle soup, chicken soup

Servings: people

Author: Karina

Ingredients

1 tablespoon olive oil
1 large onion diced
4 cloves garlic minced
2 large carrots chopped
1 rib celery chopped
6 bone-in skinless chicken thighs or 8 legs
2 quarts chicken stock or broth
1-2 chicken bouillon cubes crushed, adjust to your tastes
7 oz green beans chopped in thirds
3/4 cup corn kernels
4 oz baby spinach leaves
1/2 quart water as needed
6 oz vermicelli or egg noodles or angel hair pasta
1 pinch salt to taste
1 pinch cracked pepper to taste
1/4 cup fresh parsley finely chopped

US - Metric

Instructions

Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
Transfer chicken to a plate and shred the meat; discard the bones.
Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
Serve warm.

Notes

Tip: Feel free to add in fresh or dried herbs, such as thyme, basil, oregano or rosemary to the liquid while the chicken is simmering. You can also add in some chili flakes for a little extra kick!

Nutrition